Reviewed: Nov. 3, 2009

Rated a 4 because, it does need some moisture added. It is very good!! I added 3 tablespoons of oil and 1/2 cup more of eggnog. I also put a eggnog glaze on it. Everyone loves it. Thanks!

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janis

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Reviewed: May 13, 2009

Not a very strong eggnog taste, but a good way to use of stuff that's on its way out.

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RLSCHROE

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Reviewed: Apr. 18, 2009

This recipe is awesome if you like eggnog. The only alteration I would make is to bake it longer, depending on the pan size.

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Amber

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Reviewed: Mar. 19, 2009

Recipe was a little dry but will a nice, subtle eggnog / nutmeg flavor. Will try again with more eggs or applesauce or something to see if that helps make the cake more moist.

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 27, 2009

This was pretty good. Not my favorite of quick breads, but was definitely a good use for leftover eggnog. I used applesauce in place of butter to cut down on the fat and left out the rum extract, since I didn't have any.

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Cassie

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Reviewed: Feb. 18, 2009

I loved this bread so much I bought a bunch of eggnog on sale after Christmas and froze it so I wouldn't have to wait a whole year to make this again. It was to die for! I wasn't sure if the eggnog flavor would come through in a baked good, but it was very flavorful and delicious. The first time I made it, I went ahead and added the 3 T oil some suggested, but I think it actually came out TOO moist that way and the bottom sort of condensed on itself, if that makes sense. The second time I made it I went with the way it is written, and found it much better. Perhaps in a dry climate or in the summer it might need the oil, but a winter day in CA didn't need it. I am sooooo adding this to my baked good gift baskets next year!!

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Feb. 13, 2009

Very good and moist! My husband and children LOVED this bread. I will definately make this again!!

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MomTo3Boys

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 1, 2009

I could not get this recipe to work out! Followed the recipe exactly twice. I added some baking soda on the third try to get it to raise up a little in the center, but it was so dry I ended up throwing that batch away also. I love eggnog and think this would be a great treat, can someone tell me what I'm doing wrong?

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devaroni

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Clayton, New York, USA

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Reviewed: Jan. 17, 2009

This bread is even better the second day. I will make this again.

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Mary D.

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Reviewed: Jan. 12, 2009

Was a bit dry, but it was really good if you dip it in milk or eggnog when eating it. Didn't read through all the comments before I tried it. I'm going ot have to try it again next year, making the changes other people suggested.

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Tasha M.

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Reviewed: Jan. 9, 2009

this turned out really good. like another person i didnt have rum extract so i used 3tb vanilla rum in its place. next time i may use pudding in it also.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jan. 6, 2009

Wow, this turned out great! I used whole wheat flour instead of white, and only vanilla for flavour. I am amazed at how well the cake baked. My husband had his piece with peanut butter. Great late night snack.

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Mrs. Wilkins

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 5, 2009

This is really good. I did not have any rum extract, so I substituted for rum;(1 Tsp Rum Extract= 3 TBSP of Rum) It has the right blend of ingredients and a nice hint of a spiked eggnog drink in a bite! ;)

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 2, 2009

read all the review,excellent made following changes as per reviews 2 cups of flour 1/2 t fresh grated nutmeg 1 1/4 cup eggnog 1/3 cup sour cream very moist, will make again, next time I will try the instant pudding to see if any better. I didn't have any on hand. My husband doen't want me to make any changes. I made 3 mini loafs cooked for 35 minutes. The pans were the dark ones, so I placed it on a cookie sheet, because it cooks faster.

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nana

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Reviewed: Dec. 25, 2008

The taste is wonderful. Even the batter was delicious. I added 1/3 c chopped pecans & a little extra nutmeg. I would have given it 5 stars but I had trouble with the cooking time/temp. At the stated temp, 50 minutes wasn't enough. By the time my toothpick came out clean, the crust of my bread was almost burned. I used the 9.5" loaf pan. Can someone figure out what the correct temp and time are?

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San07

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Reviewed: Dec. 19, 2008

This recipe was amazing! I made it for my family to use up some eggnog and it was gone within the first night. I'm about to make it again since my mom went out and bought more eggnog so I could make some more! I followed other reviewer's tips and added two tablespoons of canola oil; it came out wonderfully dense and moist. I also doubled the nutmeg and used a tablespoon of rum instead of the rum-flavored extract.

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Britta Fogerty

Cooking Level: Intermediate

Home Town: Downingtown, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

This is the exact same recipe as the other Eggnog Quick Bread listed on this site. My mini-cakes tasted like snickerdoodles but that might be because I used 1/2 c. of pumpkin pie spice eggnog & 1/2 c. reg. eggnogg. They do seem a bit dry though & more cake-like texture than I was expecting from a quick bread. I think I'll add a little oil next time to try to moisten it up a bit. Thanks for sharing the recipe.

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lil momma jenn

Cooking Level: Intermediate

Home Town: American Fork, Utah, USA

Living In: Richfield, Utah, USA

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Reviewed: Dec. 15, 2008

I was excited for this bread because it is SO different. I thought it came out bad, didn't taste that great and was very pound cake like. I would not make it again.

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jessligas

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Reviewed: Dec. 8, 2008

SOOO good! I followed the suggestion to increase eggnog to 1.5 cups and add a small packet of vanilla pudding. I made muffins (12, but they were big) and they baked for 27 min. UPDATE: I did not cream the butter and sugar first and my muffins were ugly! Definitely cream your butter and sugar.

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